Chef Jean-Claude Dufour is the Executive Chef of On the Rocks and The Sandbar at the Eden Rock Hotel in St. Barths, FWI.

1. ispirato il vostro amore per il cibo:

   Non c’é un piatto specifico ma una tradizione culinaria familiare, tramandata da mia mamma e mia nonna. La convivialità in cucina!

2. è la tua firma:

   Oggi, sicuramente il Risotto, diventato il piatto di riferimento del nostro ristorante.

3. cucinate sul tuo notte off:

   Il pesce al cartoccio, che mio figlio adora .

Possiamo avere un ulteriore aiuto?

• Quale potrebbe essere la tua ultima cena?

  Una lasagna alla siciliana e una Sbrisolona con la crema al mascarpone!!!

• Che cosa è il pasto migliore che abbia mai avuto?

  Una cena con mia moglie da Ducasse all’Hotel Plaza Athénée! It was PERFECT!

• Qual è il vostro ristorante preferito che la gente deve sapere?

  La Boccana – Isla Cristina – Huelva – Espana – chef Nicola Grassi e Marta Gonzales – un posto da sogno e loro sono bravissimi.

• Che un ingrediente nuovo devo aggiungere alla mia dispensa e come devo usarlo?

  L’olio d’oliva extra vergine di Cédric Casanova – una delizia del palato.

• Che cosa stai facendo domani sera per cena?

  Non ne ho idea! Vedremo!

Chef, se è possibile fornire una ricetta per uno di questi piatti?

Sbrisolona, crema al mascarpone

375 Farina
300 Mandorle
300 Zucchero
225 Farina di Mais
1/2 stecca di Vaniglia
1 Zest di limone
330 Burro
1 Uovo
2 tuorli

Tritare le mandorle non troppo fini
Mischiare in un bowl la farina, lo zucchero, il burro, la farina di mais, il limone, la vaniglia e le mandorle
Quando il composto comincia a stare insieme, aggiungere le uova
Lasciare riposare una mezz’ora in frigo.
Stendere questo composto su una teglia da forna come se fosse un crumble.
Cuocere in forno a 180°C per 25 min circa.

Per la crema
250 gr di mascarpone
250 gr di panna liqyuida
5 uova
100 gr di zucchero
1/2 stecca di vaniglia

Montare le uova con lo zucchero e la vaniglia
A parte montare la panna con il mascarpone
Unire i due composti e mettre in frigo per un’ora almeno

Servire la sbrisolona con la crema al mascarpone a parte

1. inspired your love of food:

   I was raised in a Greek-American family. A lot of our family traditions directly involve food. My parents owned a restaurant up until I was 6 years old. Many of my first memories were in that restaurant. As I grew older my Grandmother took me out to nice restaurants and made me familiar with the phenomenon known as brunch. On a trip to Berkeley, CA she insisted that we go to Chez Panisse. I had a goat cheese pizza and still remember the texture of the cheese and how different it was from everything I knew. I was 9 years old. Every trip back to California involved a mandatory stop at the famed Berkeley restaurant.

2. is your signature:

   Spanakopita. My family has a recipe for Greek Spinach Pie that has been passed down since they moved to America almost 100 years ago. It is the kind of dish that requires “enough olive oil to make it wet” and as “many eggs as it will hold.” There is no recipe written down. Every time I make it requires resourcing the ingredients and adapting the recipe to be consistent with the final product. The only thing I do differently is use leeks instead of yellow onions, I like the flavor and texture they provide.

3. you cook on your night off:

   Something cooked low and slow. I love the meticulous layering of braising meat or cooking beans. The enjoy the zen atmosphere in my kitchen; chopping vegetables, boiling beans, searing meat and putting it all together in the afternoon and forgetting about for an hour or so. By the time the dish is done, your kitchen is clean and you just have to slap it into a bowl. There is no coordinating or last minute rushing. After you feel rewarded for a job well done and a little sleepy.

Can we have an extra helping?

• What would be your last supper?

  Spit Roasted Lamb. There is nothing as succulent as a slow roasted marinated lamb. I want my last supper to last a while.

• What is the best meal you have ever had?

  The best dining experience I had was at Babbo in NYC. I had met the maître’d a few weeks prior and he offered us the option of “sending food out to us until he thought we had had enough and a glass of wine paired with every course.” I must have tried half the menu that night. Everything was on point and the Black Crowes (my favorite band) were playing in the background. The best meal I had was on a remote island in Croatia, it is too long of a story to tell.

• Tell me your foolproof recipe for seduction?

  I find raw foods to be very seductive and primal; oysters, tartar, tuna, sashimi, etc. I think because society’s views on raw foods mirrors it views on sex; you are taking a risk but it is so good.

• What is your idea of comfort food?

  YiaYia’s Spaghetti. My grandmother’s Greek-American “Bolognese sauce” flavored with cinnamon and cloves. You have to toss the pasta in browned butter before serving. My brother and I make it for each other to remember our YiaYia.

• Fill in the blanks: If I go to [blank], I must have the [blank].

  If I go to S’agapo, I must have the Santorini Fava Salad. S’agapo is a Greek restaurant in Astoria, Queens. They make a traditional “fava” salad, which is a puree of yellow split peas (not fava beans), bathed in olive oil and topped with red onions, fresh parsley and dill.

• What is your favorite restaurant that people should know about?

  Barbone an Italian restaurant on Ave B between 11th and 12th St in Manhattan. Alberto, the owner, is truly a genius. He is not only in the kitchen but is also the maître’d and the Sommeleir. He is the consummate host; a lot of people could learn from him.

• What is your favorite restaurant that people should know about?

  Barbone an Italian restaurant on Ave B between 11th and 12th St in Manhattan. Alberto, the owner, is truly a genius. He is not only in the kitchen but is also the maître’d and the Sommeleir. He is the consummate host; a lot of people could learn from him.

• What one new ingredient should I add to my pantry and how should I use it?

  Aleppo pepper. It is a crushed red pepper from Turkey or Syria. It is milder than conventional crushed red pepper and is a little more savory than sweet paprika. I use it in addition to salt and pepper when cooking many dishes.

• What are you making tomorrow night for dinner?

  Baked Gigante Beans. They are large white beans baked in a lot of olive oil with a lot of onions. You will need a lot of flakey white bread for this dinner.

Jason, can you share a recipe for one of these dishes?

Baked Gigante Beans—Butter Beans baked with Celery, Onions & Tomatoes

Soak 1 lb gigante beans over night. Prepare a cheese cloth with 1/2 onion, celery heart leaves, 1 bay leaf, 4 parsley stems and 4 black peppercorns. Place beans and bouquet garnis into a large pot with water. Cook over medium-high heat for about 30 min. Add salt to taste and cook until tender (about 15-20 min).

In a separate pan, heat 1 1/2 cups of olive oil over medium heat. Add 3 medium onions (sliced lengthwise) and 2 celery stalks (finely sliced) and cook for 5 minutes. Add 1 cup of chopped tomatoes, 1/4 cup parsley (chopped), aleppo pepper, salt and black pepper. Cook for 10 more minutes.

Drain beans and transfer to a shallow earthen baking dish. Pour stewed vegetables over beans and cook in a preheated 400°F oven. Stir once after 10 minutes. Cook for 45 minutes. Salt & pepper to taste.

1. inspired your love of food:

   That’s a hard one because I love food so much. There isn’t one dish but there is one cuisine, and that is Goan food. Goan was a constant at home twice a week. So the oxtail curry, the potroast my mom would make, the Goan shrimp and fish curry, the eating of crab curry, xacutti (made with older male chicken or goat with toasted spices). Xacutti is one of my favorite Goan dishes.

2. is your signature:

   I have so many dishes that have become “us”, but sweet, sour, spicy and bitter with various textures is my signature. So my food is very textural.

3. you cook on your night off:

   My night off normally is dictated by what the kids want to eat. Saturdays is wine night at home, so depending on what bottle we want to open, that is what we cook. But it tends to be steak.

Can we have an extra helping?

• What would be your last supper?

  My last supper would be mutton xacutti with steamed basmati rice.

• What is the best meal you have ever had?

  At Pierre Gagnaire in Paris.

• What is your idea of comfort food?

  Braised oxtails that we do at Tabla.

• Fill in the blanks: If I go to [blank], I must have the [blank].

  Singapore, hainanese chicken rice.

• What is your favorite restaurant that people should know about?

  Chengdu 23. It is owned by a family and they make the best Szechuanese food. It is in Cedar Grove, New Jersey on Route 23. It is really really good.

• What one new ingredient should I add to my pantry and how should I use it?

  Coriander seeds. You can make a great curry, marinade out of it, toast it and use it on salads.

• What are you making tomorrow night for dinner?

  Tomorrow night I will be working so it depends on what my wife wants to make.

Chef, can you share a recipe for one of these dishes?

Sweet Spiced Oxtails From One Spice, Two Spice

Serves 6

Sweet Spiced Oxtails

Our family used to buy oxtails from a street vendor called “Liver Andrew”. They were absolutely fresh-and absolutely delicious. We loved this inexpensive cut with rich flavor and meltingly tender texture when braised for a couple of hours. Like any braised meat dish, the sauce is as important as the meat itself. Here I like to strain the sauce, reduce it, then recombine it with the braised oxtails and finish them off in the oven, basting them frequently with the reduced sauce. The sweet beefiness deepens, and the sauce given the oxtails a beautiful sheen. Like most braises, this one is best if made ahead of time.

For The Spice Blend
6 cloves
1 cinnamon stick, broken in half
1 teaspoon black peppercorns
1 tablespoon coriander seeds
2 tablespoons cumin seeds
1 ½ tablespoons brown mustard seeds
1 small dried red chile
½ teaspoon ground turmeric
½ teaspoon cayenne

For The Oxtails
4 pounds oxtails
Kosher salt and freshly ground black pepper
¼ cup canola oil
4 cups coarsely chopped white onion
10 unpeeled garlic cloves, cut in half crosswise
2 cups chopped celery
2 cups chopped carrot
¼ cup sliced peeled ginger
1 cup dry red wine
¼ cup tomato paste
2 tablespoons dark brown sugar
¼ cup plus 2 tablespoons red wine vinegar
Six 4-inch thyme sprigs
Two 5-inch rosemary sprigs
2 bay leaves

Finely grind the cloves, cinnamon, peppercorns, coriander seeds, cumin seeds, mustard seeds, and chile together in an electric coffee/spice grinder. Combine the ground spices with the turmeric and cayenne in a small bowl.

Preheat the oven to 375F.

Season the oxtails generously with salt and pepper and then let them sit for 10 minutes.

Heat the oil in a heavy ovenproof 6-to-8 quart pot over moderately high heat until it shimmers and sear the oxtails on all sides until browned, about 18 minutes. (Don’t rush through this step even though it’s a bit fussy, as oxtails are oddly shaped. The carmelization is the secret to a deeply flavored braise.) If the bottom of the pot looks like it’s getting too dark, reduce the heat to moderate. Transfer the oxtails to a platter.

Add the onion, garlic, celery, carrot, and ginger to the (uncleaned) pot and cook, stirring, until the vegetables are softened and the onions are lightly browned, about 10 minutes. Stir the ¼ cup of the wine into the spice blend and stir that into the vegetables. Stir in the tomato paste, and then cook the vegetables for 2 minutes longer. Stir in the rest of the wine and the brown sugar.

Return the oxtails and their juices from the platter to the pot and add 6 cups water. Add 1 tablespoon salt along with the vinegar, thyme, rosemary, and bay leaves.

Bring the braised liquid to a boil, then tightly cover the pot with a lid or foil. Put the oxtails in the middle of the oven and braise them for 2 to 2 ½ hours, or until fork-tender.

Transfer the oxtails to a large bowl. Strain the braising liquid through a sieve into the bowl, pressing hard on the solids with the back of a ladle, and discard the solids. Skim the fat from the strained liquid. You should have 1 ½ to 2 cups sauce left; if you have more, bring it to a boil in a 2-quart pan and reduce until you have 1 ½ to 2 cups left. Pour the sauce over the oxtails and then let them cool, uncovered. Refrigerate the cooled oxtails, covered, for 1 day.

Preheat the oven to 375F.

Remove and discard any congealed fat from the braising liquid. Return the oxtails and sauce to the same (cleaned) 6-to-8 quart pot and bring to a boil. Transfer the pot to the middle of the oven. Cook the oxtails, basting them with the sauce every 5 minutes, for 25 to 30 minutes, or until the oxtails are hot and the sauce is the consistency of syrup.

1. inspired your love of food:

   Roast Pork with apples and sauerkraut.

2. is your signature:

   I do not have one, and if it had to be one, it would be a simple roast chicken, with fresh herbs and lemon.

3. you cook on your night off:

   I try never to cook the same thing twice the same way, life it too short.

Can we have an extra helping?

• What would be your last supper?

  Champagne and something with morels.

• What is the best meal you have ever had?

  A tasting menu at Bastide when Walter Manzke was the chef.

• Tell me your foolproof recipe for seduction?

  Champagne after a night at the Opera.

• What is your idea of comfort food?

  Steak and creamed spinach.

• Fill in the blanks: If I go to [blank], I must have the [blank].

  If I go to the ocean, I must have the seafood.

• What is your favorite restaurant that people should know about?

  Depuy Canal House Tavern in High Falls, NY

• What one new ingredient should I add to my pantry and how should I use it?

  Hawaiian Sea Salt – over a lightly grilled piece of fish.

• What are you making tomorrow night for dinner?

  I have not gone to the market…so I do not know.

1. inspired your love of food:

   My mom’s fried chicken inspired my love of food.

2. is your signature:

   My signature dishes are honey chipolte wings and ribs seasoned with my rub blend.

3. you cook on your night off:

   On my night off I like to prepare all kinds of funky sandwiches. Sometimes I mix things up a bit by making fired chicken, broccoli rabe and smoked macaroni and cheese.

Can we have an extra helping?

• What would be your last supper?

  Hmm…my last supper would definitely include buffalo wings as an appetizer. I would follow up with NY Strip au Poirve, sautéed broccoli rabe, and sticky rice.

• What is your favorite restaurant that people should know about

  Brio Tuscan Grill in Cherry Hill, New Jersey

• What one new ingredient should I add to my pantry and how should I use it?

  You definitely need smoked paprika to add to rubs, marinades and sauces.

• What are you making tomorrow night for dinner?

  Tomorrow I am making smoked pork chops, sautéed cabbage with apple smoked bacon and corn fritters.

Chef, can you share a recipe for one of these dishes?

NY Strip au Poirve

Ingredients
• 1/2 cup green peppercorns in brine, smashed
• 2 tablespoons coarse black pepper
• 4 tablespoons olive oil, for frying
• 6 (16-ounce) center-cut NY strips
• 1/4 cup fine diced shallots
• 2 tablespoons all-purpose flour
• 1 1/2 cups brandy
• 2 cup strong beef stock
• 1/4 cup heavy cream
• 2 tablespoons fresh chopped parsley leaves
Directions
Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan.
Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens.
Drizzle steaks with sauce and garnish with parsley.

1. inspired your love of food:

   It was a series of dishes, actually, including boiled calf’s tongue, roast chicken with potatoes and carrots, “prezeleh” (poppy seed covered bialy) and all the other earthy, rustic, beautiful foods my grandmother used to prepare for me when I was a teenager. A Jewish immigrant from Poland, she arrived to Brooklyn late in life, and could only converse in Yiddish and Polish, which I didn’t speak. So food became our common language. She’d cook for me every other Sunday; as I tucked in, she’d just watch me and smile. That was enough. Those unforgettable afternoons taught me what food really meant — not just the dish, but the love and soul that goes into it. I always try to remember that when I write my stories. By the way, after my grandmother passed away, I discovered that back in Poland she raised turkeys on the roof of her tenement and built a still in her apartment to make slivovitz, plum brandy, her favorite hootch. What a cool lady.

2. is your signature:

   I don’t have one, per se, but your question got me thinking about the idea of signature dishes in Japanese cuisine. I’m a reporter who’s been writing about Japanese food and studying how to cook it for a number of years. I just returned from spending three months training in restaurant kitchens in Tokyo and the city of Fukuoka. Aside from being unbelievably awestruck by how hard and intensely the chefs I met there worked, what really blew me away was the breadth of dishes they cooked — literally hundreds of different preparations. There wasn’t one signature dish at these fine restaurants, the cooking kept changing along with the seasons, sometimes even day by day. So it seemed to me that the sense or feeling of the restaurant itself became its signature. I love this notion in Japanese gastronomy.

3. you cook on your night off:

   Not everything I cook is Japanese, of course. Roasting a whole chicken in a terra cotta cazuela, a bird I let sit salted and loosely covered in the fridge for a day or two to concentrate its flavor, then slip lemon peel and rosemary sprigs under the skin and in the cavity before cooking, well, how can you beat that?

Can we have an extra helping?

• What one new ingredient should I add to my pantry and how should I use it?

  Yuzu kosho. A marriage of fiery chilies and tangy, fragrant Japanese yuzu citrus zest and juice, this amazing condiment is super versatile — pair it with salt-grilled chicken, meat or fish, or dab a little into a broth-based food or soup to add an irresistible aromatic kick. I love yuzu kosho and always keep bottles of both the red and green versions handy in my fridge. It lasts for months. (Red is more rounded, for fish, while green is sharper, better for chicken and meat.)

Harris, can you share a recipe for one of these dishes?

Grilled Chicken with Yuzu Kosho

Serves 4.

Debone four chicken legs and thighs (or buy them already deboned) and salt liberally. (I like to use arajio, Japanese sea salt that’s still damp with brine, which has incredibe mineraly flavor.) Grill on a barbecue or broil in an oven until the chicken’s ready. Slice into bite-sized pieces and serve with green yuzu kosho on the side. Eat the chicken together with the yuzu kosho. Amazing.

1. inspired your love of food:

   Without question, my interest in food started while living in Rome in 1983.

2. is your signature:

   The signature dish at Edward’s Restaurant is probably the Rigatoni Pasta with sweet Italian sausage.

3. you cook on your night off:

   I usually will make a large salad with grilled chicken – something very simple. One of my favorite meals was during a very hot summer day, having lunch with friends in Rome, eating a pasta dish of spaghetti, fresh tomatoes and basil!

1. inspired your love of food:

   Eating a fluffy baked potato doused in schmaltz from my mother’s baked chicken and linzer torte from the now defunct Blacksmith House in Cambridge, MA.

2. is your signature:

   Over-the-Top Cheesecake – New York-style cheesecake covered in rich brownie, dulce de leche, ganache and toffee. And Rugelach pinwheels.

3. you cook on your night off:

   Seared tofu with broccoli, water chestnuts and spicy garlic hoisin sauce over brown, wild and red rice pilaf.

Can we have an extra helping?

• What one new ingredient should I add to my pantry and how should I use it?

  Za’atar – a spice blend widely used in Israel and through the Middle East. Sprinkle it on hummus with EVOO, on black cod or other similar fish and bake with tomatoes, cilantro and red onion, on lamb, on grilled eggplant, its uses are endless!

Chef, can you share a recipe for one of these dishes?

Over-the-Top Cheesecake

Ingredients:

1 crumb-crust recipe, made with finely ground graham crackers
1lb 8oz Philadelphia cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla

Make crumb crust as directed in separate recipe. Preheat oven to 450 EF.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bakein middle of oven 15 minutes, or until puffed. Reduce temperature to 200 EF and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Crust

1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Toffee

1/2 pound unsalted butter
10 1/4 oz sugar
3 tablespoons light corn syrup
1 1/4 fl oz water
11 x 17-inch or 12 x 18-inch jelly roll pan, covered in buttered foil or parchment

Melt the butter in a saucepan. Remove from heat and stir in remaining ingredients. Return to heat and cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat and pour out on buttered pan spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the toffee to cool completely. Chop the toffee into 1/4 inch bits, leaving a few 3 inch shards for decoration.

Dulce de Leche

1 can of condensed milk

Puncture two sides of the can and put in a pot with water that comes 3/4 up the side of the can. Simmer the can for 3 hours. Carefully remove the can from the pot, open and pour out the dulce de leche.

Brownies

1 lb 12 oz chocolate liquor (unsweetened chocolate)
3 lbs 83% butterfat butter (European butter)
3 lbs brown sugar
2 lbs 10 oz sugar
2 tbsp pure vanilla extract
24 large eggs
2 lbs 2 oz all-purpose flour

Melt together the butter and chocolate. In a standing mixer, mix together the sugars, vanilla and eggs. Slowly mix the the chocolate mixture into the egg mixture. Add the flour and mix until incorporated. Pour the brownie mixture into a greased full-sheet baking pan lined with parchment paper. Bake in a 350 degree oven or a 325 degree convection oven for 40 minutes. Let the brownies cool completely overnight before cutting.

Assembly

Once the cheesecake as cooled and is removed from the pan, pour 1/4 cup of warm ganache on the top of the the cake leaving a one inch ring around the edge. Pile brownie bits on top in a mound, about two inches high in the center. Sprinkle on the toffee bits. Using a squeeze bottle filled with warm dulce de leche, zing the top of the brownies with the caramel. Sprinkle toffee bits on top of the dulce de leche, using the large pieces to decorate. Enjoy!

1. inspired your love of food:

   For me, anything that my mother cooked was always a great inspiration.

2. is your signature:

   A tomato and coconut fish curry.

3. you cook on your night off:

   On my nights off, it is a Chinese take out menu that decides dinner!

Can we have an extra helping?

• Tell me your foolproof recipe for seduction.

  Definitely rice pudding. It is how I won my hubby’s heart. Rice cooked in milk and sugar and seasoned with crushed cardamom.

Monica, can you share a recipe for one of these dishes?

Monica’s Fish Curry From “Modern Spice” (Simon & Schuster)

Everyone has a signature dish, something that they are really proud of and this one is mine. I have been cooking it for as long as I can remember. It is a favorite with adults and kids alike. My dad once told me it was his favorite. I cannot tell you how happy I was since he has such discerning tastes. He made it for me once, and it was quite interesting. “I won’t add the mustard seeds, since I don’t like mustard. I don’t have any curry leaves so they won’t go in either. I will sauté some onions first, and then add tomatoes and I prefer ground coriander, so I will add that. But you know, I do add the coconut milk, so it is just like yours!”

Serves 4

Cook Time: 40 minutes

2 tablespoons vegetable oil
1 teaspoon black mustard seeds
10 fresh curry leaves
1-inch piece fresh ginger, grated
3 cloves garlic, crushed
1 hot green chile, chopped
1 large tomato, chopped
1 teaspoon turmeric
1 teaspoon red chili powder
1 pound catfish pieces
Salt to taste
1/2 (13.5 oz) can coconut milk (such as Taste of Thai brand)

1. In a large sauté pan, heat the oil over medium heat.
2. Add the mustard seeds; as soon as they crackle add the curry leaves, ginger, garlic, and green chiles. Sauté for a few seconds and then add the tomato.
3. Sauté gently for 10-12 minutes or until the tomato is soft and the oil begins to leave the side of the mixture. You can add some water if the tomato begins to stick. (I sometimes add a quarter cup of water and cover the pan for 5-6 minutes. This helps cook the tomatoes faster. Then I uncover it and continue to cook until all the water evaporates.)
4. Add the chili powder, turmeric, and salt; cook for 1 minute.
5. Stir in the fish and cook for 5 minutes.
6. Add the coconut milk. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the fish is tender. Serve immediately.